Apricot Yoghurt Cake

125g butter/margarine
3/4 cup brown sugar
3 eggs
2 cups wholemeal self raising flour
3/4 cup chopped, dried apricots
200g Low Fat Vaalia Natural (re-sealable 300g tub)11/2 cups icing sugar
3 tablespoons of lemon juice


Extra chopped dried apricots for topping Cream butter and sugar, add eggs and beat well. Fold in yoghurt, apricots and flour. Pour into a 23 inch non stick ring tin. Bake in moderate oven for 30 minutes or until cooked through.For icing combine icing sugar and lemon juice to form a smooth paste and drizzle over top of cake. Decorate with chopped apricots.

Brought to you by new Vaalia 300g yoghurt tubs.
Vaalia not only tastes brilliant, but also has the added health benefits of being low GI, low fat, gluten free, contains no artificial colours, flavours, preservatives or sweeteners and is a great source of dairy calcium!